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Roasted Garlic and Tomato Mostaccioli

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By Betty Crocker Kitchens
Updated May 11, 2005
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You’ll always want to have roasted garlic and tomato on hand when you taste what they do to an otherwise ordinary pasta, basil and tomato toss.

Roasted Garlic and Tomato Mostaccioli

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 2
  • Ingredients 9
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Ingredients

  • 2 1/2 tablespoons olive or vegetable oil
  • 4 to 5 roma (plum) tomatoes, cut in half
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/2 garlic bulb, unpeeled
  • 1 cup uncooked mostaccioli or penne pasta (3 ounces)
  • 2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
  • 2 ounces crumbled feta or cubed mozzarella cheese

Instructions

  • Step 
    1
    Heat oven to 300°F. Place aluminum foil on cookie sheet; generously brush with 1 tablespoon of the oil. Arrange tomato halves, cut sides up, in single layer on foil; brush with 2 teaspoons of the oil. Sprinkile with sugar, salt and pepper.
  • Step 
    2
    Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.
  • Step 
    3
    Cook and drain pasta as directed on package.
  • Step 
    4
    Squeeze garlic into remaining 1 1/2 teaspoons oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.

Nutrition

510 Calories
25 g Total Fat
14 g Protein
61 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
225
Total Fat
25 g
Saturated Fat
7 g
Cholesterol
25 mg
Sodium
480 mg
Potassium
350 mg
Total Carbohydrate
61 g
Dietary Fiber
3 g
Protein
14 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
18%
18%
Calcium
18%
18%
Iron
18%
18%
Exchanges:
3 1/2 Starch; 1 Vegetable; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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